The General Forum Recipe Thread

[KG_AGCent]

With all this talk of hamburgers I found that I simply HAD to go get a Double $6 Guacamole burger form Carls' Jr. this evening. And while joyously savoring the layers of wonderful goodness piled on top each other I thought it would be a good thing to start a recipe thread.

Post your favorite recipe here be it beer bread, steak marinade, hamburger fixings... you get the idea (I hope.)

General rules:

1. No posts containing any drug references written or implied.
2. All recipes must be able to be inoffensively consumed by ANY member of the family.

I'll go first:

My personal favorite .... The heart attack special ...

Ingredients ... 2 steak-umms, 6 large thin slices of pepperoni, 4-6 slices of crisp bacon, 2 slices provolone cheese, small amount grated cheddar cheese, grated parmesan cheese, 1 large opened sub roll, Italian seasoning.

Fry steakumms. Grill open roll face down on same pan until brown and slightly crisp on face. place cheeses on roll. Place steakumms on roll. Season to taste. Place pepperoni on roll. Top brown open sandwich under broiler until pepperoni juices flow and cheese melts. Place bacon on top after removing from broiler. Close sandwich(if u can) and enjoy.

You are now ready to make your reservation at the Intensive Care Cardiac Unit. Never desecrate this with any veggies, you are just depriving a future entree of it's food by eating veggies. Deep fried french fries or breaded mozzeralla sticks are an acceptable side dish.

This sandwich is the reason I never have to work out. My arteries are harder than any wimpy old muscles ever will be and they support my weight just fine thank you.

I am working on pepperoni flavored TUMS so I can crush em down and eat 'em right on my meal and save time.

[KG_Panzerschreck]

Squirrel Hasenpfeffer

4 lbs. dressed squirrel legs and backs *
1 cup sliced onions
3/4 cup cider vinegar
1/2 cup sour cream
1 cup dry red wine
2 tbsp sugar
1 tea. salt
4 tbsp butter
1/2 tea. fresh ground pepper
1/2 cup flour
2 bay leaves
1 tbsp mixed pickling spices
1/2 cup chopped onions


Cut squirrel into chunks and soak in cold salt water for one hour. Drain and dry.
Mix wine, vinegar, salt,pepper, bay leaves, chopped onions and pickling spices in ceramic or glass bowl. Add squirrel peices and let marinate in refrigerator for 2 or 3 days. Drain peices of suqirrel and save marinade. Dry squirrel and roll in flour
Melt butter in dutch oven or cast iron skillet, brown squirrel and sliced onions. Pour off any fat, add sugar and 1-1/2 cups marinade. Cover and cook on low heat for 1-2 hrs. or until squirrel is tender. Add more marinade if needed. Mix sour cream into gravy just before serving.

* If Squirrel isnt your thing or isnt readily available, substitute Rabbit which is what is traditionally used in a Hasenpfeffer recipe. We have 2 seperate recipes for Rabbit and Squirrel, this one being the Squirrel recipe of course. I however would be hunted down and killed if i ever gave up my families Rabbit Hasenpfeffer recipe so you'll have to make do with this one. Which BTW is delicious and a very good one if i must say so myself. Happy Hunting and Eating!

[KG_CrimsonTrooper]

Squirrel Hasenpfeffer


4 lbs. dressed squirrel legs and backs *
1 cup sliced onions
3/4 cup cider vinegar
1/2 cup sour cream
1 cup dry red wine
2 tbsp sugar
1 tea. salt
4 tbsp butter
1/2 tea. fresh ground pepper
1/2 cup flour
2 bay leaves
1 tbsp mixed pickling spices
1/2 cup chopped onions


Cut squirrel into chunks and soak in cold salt water for one hour. Drain and dry.
Mix wine, vinegar, salt,pepper, bay leaves, chopped onions and pickling spices in ceramic or glass bowl. Add squirrel peices and let marinate in refrigerator for 2 or 3 days. Drain peices of suqirrel and save marinade. Dry squirrel and roll in flour
Melt butter in dutch oven or cast iron skillet, brown squirrel and sliced onions. Pour off any fat, add sugar and 1-1/2 cups marinade. Cover and cook on low heat for 1-2 hrs. or until squirrel is tender. Add more marinade if needed. Mix sour cream into gravy just before serving.

* If Squirrel isnt your thing or isnt readily available, substitute Rabbit which is what is traditionally used in a Hasenpfeffer recipe. We have 2 seperate recipes for Rabbit and Squirrel, this one being the Squirrel recipe of course. I however would be hunted down and killed if i ever gave up my families Rabbit Hasenpfeffer recipe so you'll have to make do with this one. Which BTW is delicious and a very good one if i must say so myself. Happy Hunting and Eating!


I can't read the recipe can someone please make the type a little bigger please...

[KG_Panzerschreck]

Cheesey Chicken Chowder


3 cups chicken broth
2 cups shredded chedder cheese
2 cups diced potatoes
2 cups cooked diced chicken
1 cup diced carrots
1/4 tea. pepper
1/2 cup diced onion
1/4 cup margerine
1 cup diced celery
1/3 cup flour
1-1/2 tea. salt
2 cups milk

In a 4 qt. pan bring chicken broth to a boil, reduce heat and add all the veggies, salt & pepper. Cover and simmer for 15 min or until veggies are tender.

Meanwhile melt margerine in medium suacepan; add flour and mix well. Gradually stir in milk, cook over low heat until slightly thickened. Stir in cheese. Cook until melted. Add to broth & veggies along with chicken. Cook and over low heat until heated through. Yields 6-8 servings.

[KG_Panzerschreck]

Garlic Basil Pesto


2 cups fresh basil leaves
6 large garlic cloves
1 cup olive oil
1 cup grated parmesane cheese
1-1/4 cup romano cheese
salt and pepper to taste

1.) Combine garlic and basil in food processor until breifly chopped.
2.) Drizzle in oilve oil while running food processor.
3.) Shut off and add cheese, salt and pepper.
4.) Process breifly just until combined.

[KG_Panzerschreck]

Broccoli Salad


2 heads broccoli
1 jar ranch dressing
1 bag shredded chedder cheese
8-10 peices of bacon fried and drained

Cut broccoli in bowl combine remaning ingredients and mix well. Cover and refrierate until ready to eat.

[KG_Panzerschreck]

Egg Noodles


2-1/2 cups flour
1 pinch of salt
2 eggs beaten
1/2 cup of milk
1 tbsp butter

In large bowl combine flour and salt. Add beaten eggs, milk and butter. Knead dough till smooth. let stand in bowl for 10 min. roll out to desired thickness, cut to desired width, length.

[KG_Panzerschreck]

Cocktail Sauce


1 cup ketchup
3 tbsp grated onion
3 tbsp prepared horseradish
2 tbsp fresh lemon juice
2 tbsp chopped fresh tarragon

Whisk all ingredients in bowl to blend. Cover and refrigerate for 1 hr. Will last for up to 3 days.

[KG_Panzerschreck]

Carrot Cake With Cream Cheese Icing



1 cup unsalted butter, plus 1 tablespoon for cake pan
2 cups sugar
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups grated carrot
2 1/2 cups all-purpose flour, plus 2 tablespoons for cake pan
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup hot water
10 ounces finely chopped fresh pineapple, or tinned (well drained)

Icing:
1/2 cup unsalted butter, room
temperature
1/2 pound cream cheese, room temperature
2 cups icing sugar
1 tablespoon lemon juice

Special equipment: an electric mixer and 2 (9-inch) cake pans

For the cake:
Preheat the oven to 375. In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy. Beat in the eggs 1 at a time, mixing well after each addition. Fold in the grated carrot. Sift together the flour, baking powder and salt. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well. Mix in the remaining flour and water. Fold in the pineapple.

Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour.

Divide the batter evenly between the 2 cake pans. Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then remove from the pan and cool completely.

For the icing:
Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice.

Slice both cooled cakes into 2 layers. Spread the icing in between the layers as you stack them up. Ice the top and sides of the cake to finish.

[KG_Panzerschreck]

Orange Cream Cake


1 pkg. lemon cake mix
1 envelope unsweetened orange soft drink mix
3 eggs
1 cup water
1/3 cup vegetable oil
2 pkgs. orange gelatin, divided
1 cup boiling water
1 cup cold water
1 cup cold milk
1 tea. vanilla
1 pkg. instant vanilla pudding mix
1 (8oz) tub whipped topping thawed.

Preheat oven to 350. In a mixing bowl combine cake and drink mixes, eggs, water, and oil. Beat on medium speed for 2 min. Pour into ungreased 13x9" baking pan. Bake for 25-30 min or until toothpick comes out clean. Using a meat fork poke holes in cake. Cool on wife rack for 30 min. Meanwhile, in a bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hrs. In a mixing bowl combine milk, vanilla, pudding mix and remaining gelatin; beat on low speed for 2 min. Let stand for 5 min; Fold in whipped topping. Frost cake. Refrigerate leftovers.

[KG_GASXTREME]

Southern Sweet Tea

Ingredients:

Water
2 Tea bags (I personally use lipton, but everyone has his or her preferred brand)
1-2C Sugar
Ice
Mr. Coffee Iced Tea Maker: http://www.mrcoffee.com/productdetail.aspx?id=123

1. Fill mr. coffee icea tea maker with water up to the 3 Quart line.
2. Place 2 tea bags in the mr. coffee iced tea maker
3. Fill pitcher up to the 3 quart line with ice
4. Pour 1-2 cups sugar into the pitcher
5. Place pitcher under tea maker as instructed
6. Press the blue button on the tea maker
7. Once it has finished brewing the tea (usually takes about 7 minutes) stir the tea until sugar is completely disolved.
8. Enjoy!

Good stuff :)
-steve

[KG_Panzerschreck]

Southern Sweet Tea

Ingredients:

Water
2 Tea bags (I personally use lipton, but everyone has his or her preferred brand)
1-2C Sugar
Ice
Mr. Coffee Iced Tea Maker: http://www.mrcoffee.com/productdetail.aspx?id=123

1. Fill mr. coffee icea tea maker with water up to the 3 Quart line.
2. Place 2 tea bags in the mr. coffee iced tea maker
3. Fill pitcher up to the 3 quart line with ice
4. Pour 1-2 cups sugar into the pitcher
5. Place pitcher under tea maker as instructed
6. Press the blue button on the tea maker
7. Once it has finished brewing the tea (usually takes about 7 minutes) stir the tea until sugar is completely disolved.
8. Enjoy!

Good stuff :)
-steve


LOL Steve. When they first came out, i bought one and fell in love with them. Im still using my original one, hehe. But, i was scared it would break, or i would break it and they would quit making it so i went and bought 3 more. I still have them brand new in the boxes unopened, lol. Its a testament to how well made they are, mine has been going strong for 14 years and cant even imagine how many pots of tea i have brewed in it.

[KG_GASXTREME]

GEEEEEEZ Kent; talk about dedicated! I love mine; it makes it pretty much impossible to screw up the ratio of water/tea bags, etc... Makes a perfect batch every time!
-steve

[KG_Panzerschreck]

GEEEEEEZ Kent; talk about dedicated! I love mine; it makes it pretty much impossible to screw up the ratio of water/tea bags, etc... Makes a perfect batch every time!
-steve

Oh yeah, im dedicated. When you say 2 tea bags, im assuming your talking about the big bags. I use Red Rose Tea. It comes in the small bags and i use 12 bags. But other than that i make it the same way. :salute[1]:

[KG_GASXTREME]

Nope, I'm talking about the small bags..... They work just fine for me :)
-steve

[GDS_Starfury]

after reading this thread Im no longer in doubt as to the origins of Kents gravity well.

[KG_Panzerschreck]

Mediterranean Chopped Salad
Ingredients
1 medium cucumber , peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
1 pint grape tomatoes , quartered (about 1 1/2 cups)
Table salt
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1 (14-ounce) can chickpeas , drained and rinsed
1/2 cup chopped pitted kalamata olives
1/2 small minced red onion (about 1/4 cup)
1/2 cup roughly chopped fresh parsley
1 romaine heart , cut into 1/2-inch pieces (about 3 cups)
4 ounces feta cheese , crumbled (about 1 cup)
Ground black pepper
Instructions
1. Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.
2. Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.
3. Add romaine and feta; toss to combine. Season with salt and pepper and serve.

[KG_Panzerschreck]

Roasted Smashed Potatoes
Ingredients
2 pounds small Red Bliss potatoes (about 18)
6 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh thyme leaves
Kosher salt and ground black pepper
Instructions
1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

[KG_Panzerschreck]

Cacio e Pepe
Ingredients
6 ounces Pecorino Romano cheese , 4 ounces finely grated (about 2 cups) and 2 ounces coarsely grated (about 1 cup)
1 pound spaghetti
Table salt
2 tablespoons heavy cream
2 teaspoons extra-virgin olive oil
1 1/2 teaspoons finely ground black pepper
Instructions
1. Place finely grated Pecorino in medium bowl. Set colander in large bowl.
2. Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1½ teaspoons salt; cook, stirring frequently, until al dente. Drain pasta into colander set in bowl, reserving cooking water. Pour 1½ cups cooking water into liquid measuring cup and discard remainder; return pasta to now-empty bowl.
3. Slowly whisk 1 cup reserved pasta cooking water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining ½ cup reserved pasta water. Serve, passing coarsely grated Pecorino separately.

[KG_Panzerschreck]

French Toast
Ingredients
8 large slices hearty white sandwich bread or good-quality challah
1 1/2 cups whole milk , warmed 3 large egg yolks
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter , melted, plus 2 tablespoons for cooking
1/4 teaspoon table salt
1 tablespoon vanilla extract
Maple syrup
Instructions
1. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
2. Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, and vanilla in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.
3. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter.
4. Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.

[KG_Panzerschreck]

Almost Hands-Free Risotto with Parmesan and Herbs
Ingredients
5 cups low-sodium chicken broth
1 1/2 cups water
4 tablespoons unsalted butter
1 large onion , chopped fine (about 1 1/2 cups)
Table salt
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
2 cups Arborio rice
1 cup dry white wine
2 ounces grated Parmesan cheese (about 1 cup)
1 teaspoon juice from 1 lemon
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives
Ground black pepper
Instructions
1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
2. Heat 2 tablespoons butter in large Dutch oven over medium heat. When butter has melted, add onion and ¾ teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
3. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.
4. Add ¾ cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to ½ cup remaining broth mixture to loosen texture of risotto. Serve immediately.